Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.
Every Saturday Yemi writes on the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.
In our busy lives, finding time to cook can be challenging, let alone with a limited pantry. With the increasing cost of living crisis, many people need a helping hand with providing delicious food for their family.
Unhealthy food and microwaveable meals are often cheaper than their healthier counterparts so it can be tempting to fill your shopping trolley with them. This is a time to buy better ingredients in lesser quantity and get more creative with limited ingredients.
Cooking with limited ingredients doesn’t mean sacrificing flavour or nutrition. With a bit of creativity and these helpful tips, you can whip up tasty meals that are both satisfying and easy to make.
Embrace staple ingredients
The key to cooking with limited ingredients is to rely on pantry staples that can be used in multiple ways. Ingredients like rice, pasta, flour, canned beans, sweetcorn, eggs, frozen vegetables, and canned tomatoes are versatile and can form the base of many dishes.

One-pot tomato rice and peas
Keeping a well-stocked pantry with these basics ensures you always have something to work with. With flour, eggs and bacon, you can whip up home made pasta with carbonara sauce. Involving the children will create memories of making an elegant dish from basic ingredients.
Use seasonings and herbs
Even the simplest ingredients can shine with the right seasonings and herbs. Invest in a few quality spices like garlic powder, paprika, cumin, and dried herbs such as oregano, thyme, or basil.
A splash of balsamic vinegar, soy sauce or a squeeze of lemon juice can transform a dish instantly. Experiment with different combinations to discover your favourite flavour profiles.
Keep it simple
Remember, cooking with limited ingredients doesn’t have to be complicated. Focus on simple recipes that highlight the flavours of the ingredients you have on hand. Don’t be afraid to experiment and make substitutions based on what you have available.

Potatoes, sausage and tomatoes
Batch cooking and freezing
Simplify your cooking routine by preparing meals in batches. When you have the time, cook larger portions of meals like stews, soups, or casseroles, then freeze individual portions. This way, you’ll always have a homemade meal ready to go on busy days.
In my fridge or freezer, I always have ingredients for my base sauces – pepper, onion and tomato blend; ginger, garlic, and spring onion blend; and ginger, garlic and onion blend.
I also have different types of homemade stocks, roasted or confit garlic, peppers and baby tomatoes and frozen vegetables. This allows me to create exciting dishes. Let’s dive into some recipes that are perfect for busy days or when you’re short on ingredients:
Yemi’s recipe: Sweetcorn fritters

Sweetcorn fritters topped with sautéed peppers
Ingredients
- 1 can sweetcorn
- 1 shallot
- Chilli flakes
- AP or chickpea flour to bind
- 1 large egg
- 2 spring onions if available
- Salt
- Onion
Instructions
- Finely dice the shallot, spring onion and onion; add to a bowl
- Add all the remaining ingredients apart from the flour and mix well
- Add just enough flour to bind the ingredients together
- Fry in a nonstick pan with a little oil
- Serve topped with a poached egg and some fried onions or with some spiced or flavoured mayonnaise.
Yemi’s recipe: Udon noodles with tomatoes and onions

Udon noodles with tomato and peppers
Ingredients
- 1 packet of Udon noodles per person
- 1 can diced tomatoes or fresh baby tomatoes sliced lengthwise
- 2 cloves garlic, minced
- Olive oil
- Salt and black pepper and chilli flakes
- 1 shallot or medium onion
Instructions
- In a large skillet or pot, heat olive oil over medium heat. Add minced garlic, onion or shallot and sauté until fragrant; add the chilli flakes
- Pour in canned tomatoes with their juices and bring to a simmer
- Add the Udon noodles and stir
- Season with salt and pepper; check and adjust seasoning
- Top noodles with a boiled egg or leftover chicken
By embracing the concept of cooking with limited ingredients, you’ll discover a new level of creativity in the kitchen.
With these tips and recipes, you’ll be able to prepare delicious meals effortlessly, even on the busiest of days. So, grab those pantry staples and get cooking.
Read more:
- Yemi’s Food Stories: a taste of France at Kendell’s Bistro, Leeds
- Yemi’s Food Stories: embracing spring by celebrating seasonal produce
- Yemi’s Food Stories: Rafi’s Spicebox Harrogate
Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.
Every Saturday Yemi writes on the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.
In the world of gastronomy, French cuisine stands as a beacon of excellence, celebrated for its rich flavours, meticulous techniques, and timeless elegance.
As a Nigerian British who lived in the West Indies and whose food is influenced by many cultures including African and the Middle East, I must confess that some of my most consulted books are my French cookbooks. That’s because I love to understand foundational cooking techniques and I adore sauces as they can make or break a dish.
Key defining factors of French cuisine include:
- Quality ingredients: French cooking begins with the finest, freshest ingredients sourced locally and seasonally. From vibrant produce to succulent meats and delicate cheeses, the quality of ingredients is paramount.
- Technique and tradition: French chefs are renowned for their mastery of culinary techniques, passed down through generations. Whether it’s the art of sauce-making, precision knife skills, or the delicate balance of flavours, French cuisine is steeped in tradition and craftsmanship.
- Attention to detail: Every aspect of French cooking, from preparation to presentation, is executed with meticulous attention to detail. From the perfectly chopped herbs to the intricately plated dishes, each element contributes to the overall harmony of flavours and textures.
- Regional diversity: France boasts a rich tapestry of culinary traditions, with each region offering its own distinct specialties and flavours. From the seafood-rich cuisine of Brittany to the hearty stews of the French Alps, exploring French cooking is like embarking on a delicious journey across the country.
- Celebration of seasonality: French cuisine is deeply rooted in the rhythm of the seasons, with dishes showcasing the best of each time of year. From vibrant spring salads to comforting winter braises, French chefs know how to highlight seasonal ingredients.
Kendell’s Bistro, Leeds
Recently I was craving the decadence of French food and wanted to wrap up what had been a ‘foodie’ month to celebrate my birthday, so I went to Kendell’s Bistro in Leeds after recommendation from work colleagues.
From the humorous words on the board about tips to the seafood menu on the board, the atmosphere was warm and welcoming.
To start
The menu had the usual suspects, but my choices were inspired by the accompanying sauces. I ordered the Oeuf Aux Meurettes, a starter of poached eggs, red wine sauce, bacon, roast shallots, mushroom, garlic and sourdough croute.

Oeuf Aux Meurettes
I enjoyed the rich and dark sauce red wine sauce, saltiness from the crispy bacon and the sourdough was the perfect vessel to carry the poached eggs and soak up the delicious red wine sauce.
On arrival it almost looked like the size of a main dish but that’s because the sourdough toast underneath the eggs made it look substantial.
The second starter of mussels in a light white wine sauce with garlic and a touch of cream was delicate and perfectly seasoned. A great way to start the meal and prepare us for the indulgence that was to come.
The main course
My main was Pave D’Agneau, roast rump of lamb, aubergine feta mint, charlotte, rosemary jus and dauphinois potatoes. The sauce was glossy with a touch of sweetness, purée was elegant, and the roasted garlic was a nice touch.
Potato dauphinois was indulgent and decadent with the rich cream and it was perfectly seasoned. I could eat this all day. Aubergine with feta was a nice addition with richness of the feta but I needed a touch more salt.

Pave D’Agneau
The other main was the Loup de Mer; boneless and skinless sea bass with sliced lemon and capers cooked on a bed of fennel and tarragon en papillote. Cooking the fish in paper created a light and delicious broth.
Dessert
Ordering dessert was simply because I was too curious to give it a pass. The Ile Flotante Aux Rhubarb aka. vanilla pod custard, poached meringue, toasted almonds and rhubarb was pretty and delicious.
The second dessert of chocolate mousse with raspberry had a mousse that was thick, bitter and not overly sweet. Raspberry coulis was sharp and cut through the richness of the mousse. The brandy basket provided a base for the mousse and the crunchiness that was needed.

Chocolate mousse with raspberry
Price: Starter from £7.90 to £10.90, Mains from £19 to £32, Sides from £4.20 to £4.70 and Desserts £9 and £11.50 for a selection of French cheeses.
Verdict: The meal was well cooked, beautifully plated, delicious and indulgent from start to finish a reminder of why classic french cooking remains well regarded.
Reaching a foodie milestone
This is my 50th post for The Stray Ferret, so I want to thank all readers for your support. Please send me recommendations of places, producers and produces to check out in Yorkshire.
Read more:
- Yemi’s Food Stories: Brunch at The Hideaway in Boroughbridge
- Yemi’s Food Stories: A taste of Paradise in Killinghall
- Yemi’s Food Stories: embracing spring by celebrating seasonal produce
- Yemi’s Food Stories: Rafi’s Spicebox Harrogate
Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.
Every Saturday Yemi writes on the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.
Easter season is here which means it’s time to make a mess and bake with the little ones, from hot cross buns to no bake creations.
Many of us have a bit more time on our hands and often need to entertain adults and children during the holidays. You might find yourself wondering what to cook or bake during the school holidays or when you have guests without having to go to the supermarket.
I love looking through my cupboard and fridge to see what is available there. Ingredients that I usually can always find include canned pineapple chunks – I use Del Monte – oats, flour, butter, sugar, almond flour, chocolate chunks and coconut milk.
With these staples, I can create my favourite drinks or bake some goodies from cookies to cakes.
Here is a recipe using ingredients that most of us should have at home. It’s cheap, cheerful and delicious – costing only 56p per serving, the recipe will be enough for 16 servings and ready in just over an hour.
Pineapple white chocolate cake with salted brown sugar glaze
Preparation: 20 mins
Cooking time: 45 mins

Before baking
Ingredients:
Cake:
- 200g unsalted butter
- 200g golden caster or granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 200g ground almonds
- 100g plain flour
- 1 tsp baking powder
- 100g white chocolate chips
- 1 x 435g tin pineapple chunks in juice, drained (reserve the juice)
- A few sprigs of fresh thyme
Salted brown sugar glaze:
- Reserved juice from 435g tin of pineapple chunks s in juice
- 2 tbsp light brown sugar
- ¼ tsp sea salt
Instructions:
- Preheat the oven to 170c and line a round, 20cm-diameter loose-bottomed cake tin with baking parchment.
- Cut the butter into chunks and place in a large bowl with the sugar. Whisk with an electric whisk (or in a stand mixer) until fluffy (about 3-4 minutes).
- Add in the vanilla extract, then whisk again whilst adding in the eggs, one at a time.
- Fold in the ground almonds, flour and baking powder.
- Stir in the white chocolate chips then spoon the mixture into the prepared cake tin. Level the mixture with the back of a spoon.

After baking
- Arrange the drained pineapple chunks on top of the cake and push in very slightly.
- Place the cake in the oven to cook for 35-40 minutes – until an inserted skewer comes out clean.
- While the cake is in the oven, make the salted brown sugar glaze. Pour the reserved pineapple juice from the drained pineapple into a small saucepan.
- Bring to the boil, then simmer for 8-10 minutes until reduced by half and slightly thickened.
- Add the brown sugar and stir together until the sugar dissolves, then stir in the salt.
- Turn off the heat and leave to cool to room temperature. It will thicken further as it cools.
- When the cake is done, remove from the oven and leave to cool in the tin.
- Remove from the tin and remove the baking parchment. Brush or drizzle the salted brown sugar glaze on top (you can warm the glaze back up if it’s thickened too much).
Read more:
- Yemi’s Food Stories: Brunch at The Hideaway in Boroughbridge
- Yemi’s Food Stories: A taste of Paradise in Killinghall
- Yemi’s Food Stories: embracing spring by celebrating seasonal produce
Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.
Every Saturday Yemi writes for the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.
Anyone who knows me well will already know that I love spices from all parts of the world. I am intrigued by the unfamiliar and some of my highlights from my trip to the Middle East revolved around the spice markets, and the waft of aromas that hit you creating a beautiful assault on your culinary senses.
Walking into Rafi’s Spicebox in Harrogate took me right back to those places evoking the same memories. There is something beautiful about the colours and smells from different spices, that each tell their stories.
From saffron, the king of all spices, to golden yellow turmeric, from the redness of kashmiri chilli powder to the lemony tang and orange hue of pul biber, there is no end to the response that each spice is able to elicit.

A selection of goods at Rafi’s Spicebox
The rich darkness of tamarind belies its sourness, but this might just be what you need to cut through a rich dessert if you want to avoid the saltiness from salted or miso caramel. Add some tamarind to your sticky toffee sauce to elevate it to something special.
I love hibiscus because of the stunning colour and tart flavours it adds to dishes. Hibiscus is hugely popular in Nigeria as it is used to make a local drink called Zobo. To make Zobo, simply steep hibiscus in boiling water to extract the colours and add a sugar syrup. You can add spices like cloves, nutmeg, ginger and citrus rind to introduce some complexity.
Premixed spices can work for you
At Rafi’s Spicebox, you don’t need to be an expert to cook a curry because they have done all the hard work for you with their premixed spice blends which are suitable for vegetables, seafood or other proteins.
Spices can be customised to your taste if you describe the flavours you like. From Thai to Indian, mild to hot, creamy to nutty, thick curries to broths, spices can be blended to help you deliver the perfect results.
I love the spice blends which are designed to get everyone eating more vegetables. From adding spices to stir fried broccoli, spiced aubergine and potatoes, as well as elevating grated carrots with toasted seeds, there is something for everyone.

Rafi’s Spicebox is a family-owned business with shops in Harrogate, Sudbury and York
Each curry blend comes with instructions on how to cook it and many of their recipes can be ready in under 30 minutes which makes it a viable way to get home cooked meals ready in the same time it would take to have a takeaway delivered.
Rafi’s also curates a seasonal curry range so you can get spice blends that match the season from comforting, cooling to heating to keep the cold away.
The beauty of many dishes from around the world is that they come with ‘buddies’ so at Rafi’s you can get pre-prepped pilau rices, flours, and a range of chutneys, sauces, and flat breads to complete your meals.
Lamb curry with a Rafi’s twist
I left Rafi’s with a pack of Previn’s Thepla – a spiced roti – and a packet of ‘Paretal Spice Blend’ that elevated the Nidderdale lamb I purchased from Addyman K butchers, that I cooked with coconut, asafoetida, tamarind, curry leaves, chillies and the usual staples of onion, garlic and tomatoes.
I added some pul biber for a bit more heat and served the delicious lamb curry with saffron and turmeric rice topped with ghati masala. To accompany this meal, I pan-heated the roti, which has fenugreek, coriander leaves mixed with flour, ginger, turmeric and coriander powder.

Yemi’s lamb curry
My nervousness about pre-made curry spices has always been the salt levels. In my experience, many popular brands make their spice mixes overly salty, that can give dishes a raw and harsh taste.
However with the Rafi’s Spicebox packet, the salt level after following the instructions was perfect for me, and the spices cooked in the 20 minutes suggested time. I cooked my lamb curry for an extra ten minutes to get it more tender.
Find out more
Rafi’s Spicebox is a family-owned business with shops in Harrogate, Sudbury and York. You can pick up their spices from some local butchers, fishmongers and farm shops but for an immersive experience and a chat to their lovely experts, I would recommend popping into their main shop along Commercial Street.

Spices can be customised to your taste if you describe the flavours you like
I’m doing a chef demonstration at the Living North Food event at York Racecourse this Saturday, March 23, so I will share some highlights in next week’s post.
Read more:
- Yemi’s Food Stories: embracing spring by celebrating seasonal produce
- 5 things to do in and around Harrogate this weekend from 22-24 March
- 7 Easter activities to keep the kids entertained
Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.
Every Saturday Yemi writes on the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.
As the chill of winter begins to fade and the promise of spring fills the air, it’s time to welcome more sunlight. March marks the transition from winter to spring, bringing forth a variety of fresh produce bursting with flavour.
Many crops reach their peak in May but there are some goodies that start to make their appearance in March, from tender greens to earthy root vegetables.
I love the month of March with its many highlights including International Women’s Day, Mother’s Day – and of course my birthday – so I am always thinking about what to cook to celebrate these events.
Seasonal cooking is championed by many chefs around the world because it is what nature intended, saves the planet with reduction in food transportation and reduces the use of chemicals to preserve food.

Seasonal cooking is championed by many chefs around the world
Embracing seasonal eating allows us to connect with nature’s rhythms and enjoy the fullness of each ingredient’s flavour and nutritional benefits.
I believe in harnessing the flavours of the season to create vibrant dishes that not only tantalise the taste buds but also uplift the spirit.
Create vibrant dishes with spring fruit and vegetables
The main fruit in season in March is rhubarb which is a beautiful ingredient.
I am not the biggest fan of stewed fruits because of the change in texture, but there are many wonderful ways to use rhubarb from making a jam to add to your porridge, chutney, gel and sweet and savoury sauces.
Vegetables available in March include cabbage – savoy and spring green, cauliflower, celeriac, chicory, jerusalem artichoke, kale, kohlrabi, leeks, parsnips, potatoes, purple sprouting broccoli, salsify, shallots and swede.

Kale can be a bland vegetable if we don’t find ways to elevate it
They make this a great month for recipes that celebrate root vegetables in sweet and savoury dishes. Roasted celeriac and jerusalem artichoke work as well in ice creams as they do served with roast lamb or fish.
Celebrate the month of March
March is that delicate period between winter blues and spring hopes so soups are still a welcome sight. One of my favourite soups is made from roasted parsnips, scotch bonnet or habanero pepper (to taste), garlic, shallots, seasoned with curry powder and finished with a squeeze of lemon.
This nutritious soup is a balance of creaminess and sweetness of the parsnips, spice from the pepper and curry powder and tartness from the lemon juice. I adjust the heat depending on the weather.
It’s also wild garlic season which means wild garlic butter on sourdough toast can go with any soups you make.
Kale can be a bland vegetable if you don’t find ways to elevate it, but there is a simple that can transform it into a standalone dish that can hold its own.
It is based on a Nigerian recipe called ‘Efo riro’ which means vegetables sautéed in a red sauce. Typically you would use spinach, meat, and seafood in the recipe, but kale is an excellent replacement.
Yemi’s recipe
- Three large red bell peppers.
- Two scotch bonnet, habanero, chipotle or any type of chilli you like.
- One small onion.
- 30 – 45ml of rapeseed oil
- 1 bouillon cube (optional).
- Salt to taste.
- 650 g sliced kale – remove hard stalks and blanch to soften it; squeeze out excess water.
- 1 medium onion – diced.
- Optional ingredients – smoked mackerel, pre-cooked meat or fish.

You can add pre-cooked fish or meat to make the dish more substantial and flavourful
Instructions
- Blend the bell peppers, scotch bonnet, and small onion, then set aside.
- Dice your medium onion.
- Heat the oil and fry the diced onion until golden brown.
- Add the blended peppers and fry until the sauce thickens up. It can take up to 15 minutes, and you must stir constantly to prevent burning.
- Add the bouillon cube if using, and salt to taste.
- Stir until everything is well blended. Alternatively, add some homemade stock but bring to a simmer to reduce it down.
- Add precooked meat and fish, if you’re making a non-vegetarian version.
- Finally, add the kale and mix well; cook uncovered for about two to five minutes.
- Check and adjust seasoning, if required.
- For a vegetarian dish, serve this as a side with potatoes, rice, quinoa or couscous.
- For fish or meat eaters, add pre-cooked fish or meat to make it more substantial and flavourful, such as pan fried sea bass or salmon.
Read more:
- Yemi’s Food Stories: Brunch at The Hideaway in Boroughbridge
- 5 things to do in and around Harrogate this weekend
- Yemi’s Food Stories: A taste of Paradise in Killinghall
The holiday season usually brings an array of festive treats and indulgent feasts, leaving us feeling undeniably satisfied, but perhaps a tad overindulged.
As we begin a new year, it’s the perfect time to reset and refocus on nourishing our bodies with wholesome and nutritious dishes.
Enjoy a post-holiday recovery with these delicious and comforting recipes, that will leave you feeling revived.
Detoxifying green smoothie
I know the words ‘green smoothie’ can sometimes seem uninviting but trust me when I say this one is delicious and revitalising!
Blend together kale or spinach, cucumber, a pink lady apple, lemon juice, and a handful of mint. Add coconut water for hydration and a boost of electrolytes – and you’re done!
Packed with vitamins and antioxidants, this green smoothie helps flush out toxins, promotes digestion and provides a refreshing start to your post-holiday mornings.
You could also add some ginger for kick and sweeten with a touch of honey.
Soothing spinach and lentil soup
After weeks of festive feasting, a nutritious soup is the perfect winter warmer that will leave you feeling nourished and refreshed.
Try a spinach and lentil soup; a green-packed bowl of goodness that provides essential vitamins and fibre.
Sauté onions, garlic and celery, then add lentils, vegetable broth and a generous amount of fresh spinach.
Simmer until the lentils are tender, season with black pepper and finish with a squeeze of lemon for brightness. Garnish with fresh herbs to finish.
This soup is rich in iron and antioxidants, supporting detoxification and revitalisation. I like to infuse some heat to mine by adding a habanero or scotch bonnet pepper and removing it before serving.

Yemi’s turmeric latte.
Turmeric golden milk latte
Combat holiday fatigue and support your immune system with a warm and golden turmeric latte.
Combine coconut milk, turmeric, ginger, a pinch of black pepper and a touch of honey for sweetness.
The turmeric infuses the drink with anti-inflammatory properties and the cosy flavour makes it an ideal addition to your diet or nightcap.
Quinoa and roasted vegetable buddha bowl
For a delicious and nutrient-dense main meal, treat yourself to a quinoa and roasted vegetable buddha bowl.
Roast a colourful medley of vegetables – sweet potatoes, beetroots, carrots, onions and bell peppers – and toss them with cooked quinoa.
Drizzle with a zesty tahini dressing for a burst of flavour and an extra dose of healthy fats.
You could also swap the tahini dressing with a pomegranate vinegar dressing and some fresh pomegranate seeds for an extra burst of sweetness.
This colourful nourishing bowl is packed with fibre, protein, and essential nutrients.
Chia Seed Pudding with Mixed Berries
If you’re still craving something sweet, a chia seed pudding featuring mixed berries will hit the spot.
Combine chia seeds with almond milk, a touch of vanilla extract and maple syrup.
Set in the fridge, then layer it with berry compote and a vibrant mix of berries like strawberries, blueberries and raspberries.
Top with some crunchy granola for texture.
Chia seeds are rich in omega-3 fatty acids and fibre, making this dessert both yummy and healthy.
Adding these recipes into your weekly routine will support your body’s recovery and introduces a variety of flavours and textures to keep your meals exciting.
Remember to stay hydrated, prioritise whole foods and savour the joy of nourishing your body from the inside out.
As you embrace these delicious and wholesome recipes, you will rediscover the pleasures of balanced and nutritious eating.
Here’s to a vibrant and rejuvenated start to the new year!
Yemi Adelekan is a food writer and blogger who was a semi-finalist in last year’s BBC TV’s Masterchef competition.
Every Saturday Yemi writes on the Stray Ferret about her love of the district’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.
Read more:
- Yemi’s Food Stories: Cheers to a yummy new year
- Yemi’s Food Stories: Bringing a taste of Syria to the Harrogate district
- Yemi’s Food Stories: Let’s talk oil
Yemi’s Food Stories: Cheers to a yummy new year
Christmas festivities are over, with many still getting creative with their leftovers, but our attention is now on ringing in the new year with loved ones.
As we say goodbye to another year, what better way to welcome 2024 than with a celebration that comes with lovely food and drink setting the stage for a year of delicious adventures?
Your new year celebrations can be as simple or elaborate as you’d like. Some people opt for a second Christmas-style evening, while others keep it simple with drinks and nibbles – either way, just do what works for you.
Appetisers
A simple crowd pleaser is always some variation of crisps and dip. I’d recommend a vibrant beetroot hummus paired with tortilla chips. Of course, you can buy these but they’re super easy to make too. Just cut a tortilla into small squares or triangles and warm in the oven until crunchy.
Cucumber discs topped with pâté and cranberry sauce also goes down a treat and take just minutes to prepare.
Caprese skewers are a great option too. Simply thread cherry tomatoes, fresh mozzarella balls and basil leaves onto small skewers. Top with a drizzle of balsamic glaze and a sprinkle of black pepper and you’re done!
Bao buns are also great when hosting and look impressive. You can buy the buns pre-made at most supermarkets and then get creative with the filling. My favourite is a chicken bao bun topped with saffron mayo and pickled carrots (pictured below). They’re light and fluffy, but taste amazing.

Yemi’s chicken bao buns.
To make your own tartlets using bought tortilla wraps, short crust, puff or sweet pastries, simply cut to shapes, tuck into mini cupcake trays and bake until golden.
Fill with sweet and savoury ingredients like brie and raspberry compote, beetroot hummus topped with roasted and diced carrots, or smoked salmon, diced cucumber and dill infused cream cheese.
Elevating your cheeseboard
If you’re stuck on which cheeses to include in your cheeseboard, fear not. It can be daunting to know which ones to buy – especially without knowing what your guests might like – but I’ve whittled it down to a few variations that will cover all bases.
Generally, I’d include a blue cheese – like a Swaledale blue or stilton – two soft cheeses, such as brie, camembert or burrata, manchego for the hard cheese, and a semi-hard cheese such as emmental or a classic cheddar.
You can elevate the platter by pairing artisan cheeses with exotic preserves.
A ripe tamarillo conserve is sour, but the undertones of berries and passion fruit make it a great accompaniment for a blue.
Balinese tangerine marmalade goes perfectly with brie. It has a distinct but soft citrus flavour.
You could also try adding a touch of spice, like black cardamom, to your leftover Christmas preserve to create a unique flavour.
Include a selection of good quality charcuterie and crackers for a savoury contrast to the sweet notes of the preserves.
The main course
For the main course, consider a show-stopping dish that captures the essence of celebration.
A perfectly roasted prime rib served with truffle butter glaze is an indulgent and timeless choice.
Alternatively, a side of salmon finished with a lemon brown butter sauce, lobster tails, succulent prawns and buttery scallops bathed in a citrus-infused beurre blanc will undoubtedly wow your guests.
Drinks
No New Year’s Eve feast is complete without a touch of bubbly.
Create a DIY drinks bar and invite guests to customise their own drinks with an array of fresh fruits, aromatic herbs, and flavoured syrups.
Encourage experimentation, and let the clinking of glasses echo the excitement of conversations and new friendships.
A simple but certainly effective touch.
Dessert
Put on a dessert spread that leaves a lasting impression.
Create a charcuterie board featuring miniature pastries, artisan chocolates, citrus curds, crushed meringues and fruit coulis for dipping. It’s quick and easy to do, yet looks impressive and offers a little bit of everything to your guests.
I also love to make Nigerian puff puffs. They’re soft, spongy and fluffy, but the beauty of them is that they can be made sweet or savoury. I like to serve them as a dessert, but they’re also often eaten as a side dish or snack with a savoury sauce.
There’s plenty of recipes online and they’re very easy to make.

Yemi’s Nigerian puff puffs.
Some extra hosting tips
Personalisation is always appreciated – and it doesn’t have to take hours to pull together.
Add little touches like custom table cards or signature cocktails named after your guests or the year ahead.
Why not get your guests to paint a picture of something they are excited about in 2024? It’s a lovely way to appreciate what’s coming and share excitement with friends and family.
Later in the night, activities like karaoke or a tasting game are bound to keep the energy high and the laughter flowing.
Finally, don’t forget to enjoy yourself – it’s your celebration too. Cheers to a happy and yummy new year!
Read more:
- Yemi’s Food Stories: Last minute tips to keep Christmas running smoothly
- Yemi’s Food Stories: Spice up your Christmas dinner
- Yemi’s Food Stories: My inexpensive kitchen gadget Christmas wish list
Yemi’s Food Stories: Last minute tips to keep your Christmas running smoothly
Yemi Adelekan is a food writer and blogger who was a semi-finalist in last year’s BBC TV’s Masterchef competition.
Every Saturday Yemi writes on the Stray Ferret about her love of the district’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.
As wonderful as Christmas Day is, there’s no denying it can be stressful for the designated cook in the house.
But, we can all still enjoy the festivities – even if we’re cooped up in the kitchen for a while.
Today, I’m running you through a few tips which help me keep Christmas running smoothly.
Breakfast
Breakfast is often a forgotten part of Christmas Day.
We all rush downstairs in anticipation, and everyone is looking forward to the main meal later in the day, but breakfast can still be made special without unnecessary hassle.
I’d recommend buying a lovely fresh loaf – perhaps one you wouldn’t usually splurge on – to make bacon sandwiches, or preparing some pancake batter ahead of time. You could also get some good quality orange juice to make mimosas if that’s your drink of choice!
Another nice addition would be a small pie from the butchers – perhaps a good quality pork one – with some tomato chutney to enjoy it with.
That way, it still feels like a special morning, but people can come down and make what they please in their own time.
The (dreaded) turkey roasting
We’ve all had to avert a Christmas Day kitchen disaster at least once in our lives.
I know turkey can seem quite intimidating – especially for first-time Christmas hosts – but following the cooking instructions really is crucial.
Some recipes call for you to roast the bird uncovered, especially if you are cooking bronze turkeys that are reared for tenderness. They cook quickly, so it can be tempting to take it out once they’re golden but, really, it is undercooked inside.
If you do cook your turkey (or goose) uncovered and the crown shows signs of heavy browning, just move it to a lower shelf in the oven and loosely place some foil on the area that’s browning. This will shield it from the direct heat and help the inside to catch up in the cooking process.
If you don’t already own a meat thermometer, I can assure you it will become your best friend at Christmas. Don’t panic, there’s still time to get one on Amazon.
Gravy mishaps
Everyone has their own gravy recipes, but one thing we can agree on is how easy it is to mess it up.
Over-reducing it can lead to it becoming very salty and grainy, but there are several ways to redeem it.
In this instance, it’s moisture that has been lost, which is easy to get back. You can loosen the gravy by simply adding some warm water and keep checking for the consistency and flavour.
If it’s too runny, you can add some corn starch mixed with water or by making a roux.
To do this, just add equal parts butter and flour in a small pan and cook over a low heat until the raw flour taste is gone. It sounds fancy, but it’s very simple.
Then, just loosen the roux with some warm water before adding it back into your gravy. Fingers crossed, this should solve the problem!
Forgetting a part of the meal
I’d be lying if I said I hadn’t woken up bolt-upright panicking about forgetting an element of the Christmas meal in previous years, which I’m sure many people can relate to.
Firstly, it’s really not the end of the world if you do.
But if you’re worried about forgetting to cook or serve any part of the dish, why not try using a menu planner? It sets out what you need to do and when to cook each element to ensure is served hot.
I use a planner which has a list of all the dishes in one column. Next to it, I write how long each take to cook and the oven temperature required.
In the final column, I put down the time each element needs to go in the oven, so they all finish at a similar time. It really does help!
Also, make sure to consider the rest time of your roasts. I tend to leave the turkey to rest for around 30 minutes after roasting to let the fibres relax and the juice distribute – otherwise you run the risk of having a dry bird.
Just cover it with foil and place a clean tea towel over this.
Managing stress in the kitchen
There is no shame in asking for help, ever.
So, if you’re feeling the heat in the kitchen, don’t be afraid to ask family members to help. Alternatively, if you don’t want to be distracted in the kitchen – which I can empathise with – delegate some tasks to the people around you.
Finally, don’t panic! It’s supposed to be a day of love and happiness, so just enjoy it. Have a drink and a chat and all will be fine – it’s a labour of love, but definitely worth it.
Whether you’re in or out of the kitchen, I hope you all have a very merry Christmas.
Read more:
- Yemi’s Food Stories: Spice up your Christmas dinner
- Yemi’s Food Stories: My inexpensive kitchen gadget Christmas wish list